One-Pot Tomato and Basil Tortellini Soup

• Produce

  • 1/4 cup Basil, fresh
  • 1 Basil
  • 1 Carrot, medium
  • 1 tsp Garlic powder
  • 1 14.5 ounce can Tomatoes
  • 1/2 White onion

• Canned Goods

  • 5 cups Chicken stock, fat-free

• Condiments

  • 1 jar Ragu traditional pasta sauce

• Pasta & Grains

  • 16 oz Refrigerated three-cheese tortellini

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 3/4 cup Half & half, fat-free
  • 1 Parmesan cheese
  • 1/2 cup Skim milk

Found on galonamission.com

Description

Ingredients

• ½ white onion, diced
• 1 medium carrot, peeled and finely diced
• 1 tablespoon olive oil
• ¼ cup fresh basil, chopped
• 5 cups fat-free chicken stock
• ½ cup skim milk
• ¾ cup fat-free half & half
• 1 jar Ragu Traditional Pasta Sauce
• 14.5 ounce can diced tomatoes
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon garlic powder
• 16 ounces refrigerated three-cheese tortellini
• parmesan cheese, for garnish
• basil, for garnish

Directions

• Place the onion, carrot, and olive oil in a 6-quart dutch oven or soup pot. Simmer over medium heat until the onions are translucent.
• Add the fresh basil, chicken stock, milk, half & half, pasta sauce, and diced tomatoes to the mixture. Stir until combined.
• Add the salt, pepper, and garlic powder to the mixture and stir. Simmer for 20 minutes.
• Place the tortellini into the mixture and allow the soup to simmer for another 15-20 minutes.
• Serve with parmesan cheese and fresh basil.